Winter Vegetable Soup
We made this tonight and it was delicious! Original recipe from Cooking Light but I’ve added my tweaks.
1 tsp Olive Oil (I did two)
2 oz Pancetta, chopped (I used regular bacon)
1 cup chopped onion
3 garlic cloves, minced (I used garlic from a jar and did 1.5 tblsp)
2 cups cubed, peeled, acorn squash
2 cups diced, peeled red potato (I had to use a white potato)
1/2 cup chopped celery
1/2 cup chopped carrot
1 tsp dried basil
1/4 tsp ground cinnamon
1/4 tsp dried thyme
1 28 oz can whole tomatoes, drained and chopped (I used italian-style diced)
2 (14.5 oz) cans low-sodium, fat free chicken broth
4 cups chopped kale
1 15.5 oz Navy beans
In pan, heat olive oil. Add bacon and sautee. Add onion and garlic. Sautee for 2-3 minutes. Add everything from acorn squash to thyme. Sautee for about 5 minutes. Add tomatoes, fat free chicken broth, and navy beans. Bring to a boil and then add kale. Lower heat and simmer until kale, carrots, and potatoes are tender.
I served with regular french bread. As far as wine pairing goes, I would go with a Pinot Noir (red) but I can also see an argument for a light white wine. Either way, WINE!